Introduction

This recipe is from Not Your Mother's Slow Cooker Cookbook.

The recipe calls for a medium round or oval slow cooker. I used a large slow cooker and the sauce was done in 7 hours.

I only added 1 tbsp of sugar as it was sweet enough without the extra 1 tbsp; only 1 tbsp of sugar is in the nutrition facts. I also didn't add any salt but included 1 tsp in the nutrition calculations (and 1 tbsp black pepper).

This sauce is thick with a great, rich flavor. I love it as a pizza sauce and have also used it as a dipping suace for breadsticks.
This recipe is from Not Your Mother's Slow Cooker Cookbook.

The recipe calls for a medium round or oval slow cooker. I used a large slow cooker and the sauce was done in 7 hours.

I only added 1 tbsp of sugar as it was sweet enough without the extra 1 tbsp; only 1 tbsp of sugar is in the nutrition facts. I also didn't add any salt but included 1 tsp in the nutrition calculations (and 1 tbsp black pepper).

This sauce is thick with a great, rich flavor. I love it as a pizza sauce and have also used it as a dipping suace for breadsticks.

Directions

Place the tomato paste and sauce, oil, garlic, herbs, and 1 tablespoon of the sugar in the slow cooker. Add just enough water to smooth out the sauce. Cover and cook on LOW for 10 to 14 hours, stirring occassionally if you can, until thickened.

Taste for sugar, adding more if necessary, then stir in the cheese. Season with salt and pepper. Let the sauce cool to room temperature before using. It will keep, refrigerated, up to 4 days.